Grainy Mustard Mashed Creamy Potatoes

The trick that makes these mashed potatoes worth the effort is simple: instead of boiling the spuds in water and adding cream after, you simmer them directly in cream and milk steeped with smashed garlic, fresh thyme, and a bay leaf.

By the time the Yukon Golds are tender, they’ve drunk up all that aromatic dairy from the inside out.

You strain off the infused cream, discard the spent herbs and garlic, then mash the potatoes and fold the perfumed cream back in until they turn silky and smooth.

A spoon of whole-grain mustard stirred in at the end is what sets these apart: it brings a gentle tang and little pops of mustard seed that cut through all that richness.

Leaving the skins on adds a bit of rustic texture and saves you the peeling.

Chef Tips

• Keep the cream at a gentle boil, not a hard one, so it doesn’t scorch or bubble over.
• Don’t overwork the mash; too much stirring turns Yukon Golds gluey.
• Add the reserved cream gradually until you hit the texture you want, since you may not need all of it.
• Taste before salting, because the mustard and butter already bring savor.

Variations

• Stir in grated horseradish for extra bite alongside the mustard.
• Fold in roasted garlic for a mellower, sweeter depth.
• Top with chopped chives or crisp shallots for a finishing crunch.